Roasted tomatillo salsa
Brian Lagerstrom · ♥ 7.6K likes · 162.3K views · 27 min video
Read about tomatillos in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500–525 g fresh tomatillos
Peel the husks off the tomatillos and cut them in half; they should give a little when squeezed, like a soft grape.
- ½ whole white onion
- 200 g poblano peppers
- 20 g garlic
Lay the halved tomatillos on a parchment lined quarter sheet tray with the diced onion, the roughly chopped poblanos and the garlic tucked in.
Roast at 450 for about 15 to 20 minutes until everything takes on roasty colour and the tomatillos are tender.
- 8 g salt
Scoot everything and all the drippings into the food processor, add the salt, put the lid on and let it sit 10 minutes so the residual heat carries over and melts any remaining fibre.
- cilantro (optional)
Pulse about 15 to 20 times, or run it 30 seconds for something smoother; about 30 to 45 seconds gave a medium texture.
Pulsing to texture, and when to add cilantro